Main Courses
Steamed lemon chicken
Time: 1 hour 15 mins
Servings: 2
Equipment: You'll need to set up some sort of steaming device for this. The ideal thing is a wok with a steaming trivet. You put an inch or so of water in the bottom (enough so that it comes to just below the bowl), and put your bowl on the trivet. I rig up an alternative arrangement using a large pasta pan and a trivet improvised from a shallow tuna tin with the bottom and top removed.
Acknowledgements: This recipe comes from Jeff Smith, The Frugal Gourmet.
- 2 or 3 chicken breasts, cut into bite-sized pieces
- 2 tsp grated ginger
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tsp cornflour
- 1 lemon, sliced thinly
- Mix the cornflour with one tablespoon of the soy sauce in a bowl. Stir in the rest of the soy sauce and the sugar. (If you put it all in at once you’ll never get the lumps out of the cornflour.)
- Add the chicken bits and ginger and stir well.
- Cover with lemon slices.
- Steam gently for 45 mins to 1 hour, checking every now and then to make sure there is enough water in your steamer.
- Remove the lemon slices and serve with some sort of vegetabley-ricey thing.
